Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Ugh, just the title of this post makes me want to drool! I simply LOVE these cupcakes, there's no way around it. They're moist, they're dense, they're delicious. When Thanksgiving rolled around this year and I was planning my menu, pumpkin pie never crossed my mind. Why? Because I hate it. It's just blech to me, maybe it's the texture and the flavor. I just don't like it, but I still wanted to make something pumpkin-y because, well, it's Thanksgiving and Thanksgiving and pumpkin go together.

I didn't start getting into baking until my husband was on his 2nd deployment, and I didn't really get into being creative with it until his 3rd deployment. Now, I wish I'd gotten into it sooner because I love baking. I don't know why that took me so long to figure out, I love sweet things so why wouldn't I make them myself? Duh. These cupcakes were the first ones I tried, while my husband was in Afghanistan I was invited over to a friend's house for Thanksgiving. When you're a military family, that's just what you do. There are single service members who can't go home for the holidays, spouses and children who have the same issue when their loved one is deployed. You do what you can to make them feel welcome and let them know that they're not alone.
Anywho, I made these cupcakes and they turned out amazing! I had like 3 of them before I even took them over to my friend's house, not to mention all the tasting of the batter and frosting to make sure it was turning out well. My husband, the man with the picky palatte of a 3 year old, even likes these cupcakes so I know they should be a hit in your house :)

For the Cupcakes:

4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
¾ teaspoon vanilla extract

Ground cinnamon (I always add cinnamon to give the frosting a little flavor, and I like the look of it; you can omit it if you choose)

DIRECTIONS:

To Make the Cupcakes:

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

Source: Brown Eyed Baker Pumpkin Cupcakes with Cream Cheese Frosting

**My notes: I used a sprinkling of cinnamon sugar and a candied pecan for garnish**